Hazelnut Parfait with Peaches and Armagnac Sauce

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Bavarois
9 oz butter
8 oz sugar - powdered
9 yolks
2 Tbsp vanilla
3 Tbsp hazelnut liquor
-
12 oz chocolate - hazelnut melted
10 oz almonds - sliced toasted
-
9 whites
1 Tbsp sugar
-
10.5 oz cream - whipped

Peaches
peach
simple sirop
vanilla
lemon juice

Armagnac Cream
whipped cream
armagnac
sugar - powdered
lemon juice

creme Chantilly
chocolate lattices
mint

=For Bavarois; blanch 1., add rest in order.

For peaches; skin and pit, poach in simple sirop flavored with vanilla and lemon, cool in liquid, drain for 1 hour.

For Armagnac cream; lightly whip cream, fold in armagnac, sugar and lemon

Assemble in martini (champagne?) glasses